Evaluation of Malt and Cereal Grain in the Production of Distilled Spritis

In this presentation, we will evaluate: the properties of various brewers and distillers malts, as well as various unmalted grains from a technical standpoint; enzyme content, extractable sugar, bacterial load and glycosidic nitrile (ethyl carbamate) contribution; key technical specifications for the craft distiller as well as flavour contribution from various malts and grains; distillers grist preparation, as well as the best use of malt and grains in a brew-distillery setting and the use of malt as a botanical in spirit production.